Broccoli and Spinach Salad with Tahini Dressing

Broccoli and Spinach Salad with Tahini Dressing

This vibrant salad combines crisp broccoli florets and tender baby spinach leaves, creating a nutritious and refreshing dish. Tossed with a zesty lemon vinaigrette, it features a medley of textures and flavors, accented with cherry tomatoes, red onion, and a sprinkle of toasted almonds for a delightful crunch. Perfect as a light lunch or a side dish, this salad is as delicious as it is healthy.

Ingredients:

2 cups broccoli florets

2 cups baby spinach

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/4 cup sunflower seeds

2 tbsp tahini

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, minced

Salt and pepper to taste

Instructions:

Blanch the broccoli in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain well.

In a large salad bowl, combine the broccoli, baby spinach, cherry tomatoes, red onion, and sunflower seeds.

In a small bowl, whisk together tahini, olive oil, lemon juice, garlic, salt, and pepper until smooth.

Drizzle the dressing over the salad and toss to coat.